Fermentation won't stop - Should I transfer to secondary?

dbrump said:

Hi,
I bought a wine kit about a month ago and it is happily fermenting in the garage. It has been fermenting at 20 degrees for approximately a month now and although it has slowed it is showing no signs of stopping. The kit's instructions state that it should only take approximately 1 week to finish. What should I do? Should I leave it until it stops or should I transfer it to another vessel to finish. I'm concerned that the dead yeast or trub settling at the bottom might alter the flavour.

Any suggestions or recommendations are welcome.

Dave

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mcfergyflav said:

why fermenting at 20 degrees? Those kits say usually ferment between 65-75 degrees..

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